lb firm tofu; patted dry—and cut into 1/4" cubes
Firm tofu is a complete plant-based protein containing all nine essential amino acids, typically providing 8-15 grams of protein per 100 grams. It is low in saturated fat, cholesterol-free, and often fortified with calcium and iron, making it nutritionally dense for vegetarian and vegan diets.
About
Tofu is a curd product made from soybeans, originating in China and widely used throughout East and Southeast Asia. Firm tofu is produced by coagulating soy milk with nigari or gypsum, then pressing the resulting curds to remove excess whey, resulting in a dense, cohesive block with a slightly grainy texture. Firm varieties maintain their shape during cooking and have a mild, neutral flavor that readily absorbs surrounding seasonings and aromatics. Unlike silken tofu (which is unpressed and custard-like), firm tofu contains less moisture and greater structural integrity, making it suited to frying, grilling, stir-frying, and braising.
Culinary Uses
Firm tofu is a versatile protein staple in East and Southeast Asian cuisines, prized for its ability to absorb flavors while maintaining texture through various cooking methods. It features prominently in stir-fries, curries, soups, and braises, where its neutral taste complements bold spice blends and aromatic broths. In Japanese cuisine, it appears in miso soup and agedashi tofu (fried and served in dashi); in Chinese cuisine, in mapo tofu and braised preparations; in Southeast Asian cooking, in curries and hot-and-sour dishes. Patting tofu dry before cutting and cooking promotes browning and prevents water release during cooking, essential for achieving crispy exteriors in pan-frying or deep-frying applications.